Swicy Chicken & Hot Pineapple Salsa Tacos
with Mashed Avo & Chipotle Mayo
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Milk
- May contain traces of allergens
A curated edit of the internet’s most viral recipes—ready for your kitchen. Lean into the ultimate 'swicy' trend with chicken and hot, sweet pineapple stuffed into warm tortillas. Balanced with punchy chipotle mayo, fresh coriander and a bright squeeze of lemon, these bold tacos deliver a sweet-and-spicy kick that fully lives up to the hype.
Ingredients
1 tin
Pineapple Slices
1
Chicken Breast Strips
1 packet
Coriander
1
Lemon
1 sachet
Chilli Flakes
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1
Chipotle Mayo
(Contains: Eggs, Milk)
1 packet
Mixed Salad Leaves
1
Avocado
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or red wine)
Utensils
Cooking Steps
• Drain pineapple slices. Roughly chop mild chorizo and coriander. Slice lemon into wedges.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to the chopping board and roughly chop.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
• Meanwhile, in a medium bowl, combine pineapple, coriander, chilli flakes, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
TIP: The chicken is cooked when it is no longer pink inside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Spread tortillas with chipotle mayo, then top with mixed salad leaves, chicken, mashed avo and hot pineapple salsa. Serve with any remaining lemon wedges. Enjoy!
